10-24-2018, 12:04 PM
I had a good chuckle over this one from Bud "So your're back at it again EOU. I'd think you'd be tired of people spray painting hate messages on your garage door by now." I have come to the conclusion that all edges roll as a result of your edge rolling tests (SET I guess) as a result of not only your tests but also from what I've witnessed here in the plant. I have to admit though that I have problems with this grind temperature test. We take such care here not to overheat during the grinding process. This applies not only to the edges we use in the production process but also the edges we ship to customers that are part of the products we manufacture and market. I'm willing to admit that there is grinding and then there is grinding but everything we do is multiple light passes and through most stages, water cooling. This applies to both our hard grinding wheels and our belt grinders. I'm just having problems believing that what we have been doing for years is just wasted motion.
I really wonder two things, (1) I'm really thinking that the temperature sensing product that was used in your test was just too slow to react. I see your reasoning behind your conclusion that even the sensor paste attached to the massive burr didn't react but it looks to me like there is much more sensor paste than burr so therefore more thermo mass. (2) I'm certainly not opposed to conducting this test ourselves. We don't temper to high Rockwell values any longer. The only thing it seemed to buy us was longer grinding times and chipped edges. Therefore, I would think that our edges might be able to handle even more heat without altering their hardness. Don't hold me to that theory though because it hasn't been researched enough. Water cooling is a mess and we have to purchase special belts for the belt grinders in order to accommodate it. Maybe we have been wasting our time and money. I guess that you would have to describe me as open minded yet skeptical.
In any case, thanks for putting in the work on this. I like the fact that you are not invested one way or the other in these results and that adds to the credibility of your findings. Your instruments have increased the quality of our products and decreased our costs so I'm more than willing to save/make some more money with you. I'll drop you a email soon and get your thoughts on test products and methods.
I really wonder two things, (1) I'm really thinking that the temperature sensing product that was used in your test was just too slow to react. I see your reasoning behind your conclusion that even the sensor paste attached to the massive burr didn't react but it looks to me like there is much more sensor paste than burr so therefore more thermo mass. (2) I'm certainly not opposed to conducting this test ourselves. We don't temper to high Rockwell values any longer. The only thing it seemed to buy us was longer grinding times and chipped edges. Therefore, I would think that our edges might be able to handle even more heat without altering their hardness. Don't hold me to that theory though because it hasn't been researched enough. Water cooling is a mess and we have to purchase special belts for the belt grinders in order to accommodate it. Maybe we have been wasting our time and money. I guess that you would have to describe me as open minded yet skeptical.
In any case, thanks for putting in the work on this. I like the fact that you are not invested one way or the other in these results and that adds to the credibility of your findings. Your instruments have increased the quality of our products and decreased our costs so I'm more than willing to save/make some more money with you. I'll drop you a email soon and get your thoughts on test products and methods.